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Let’s share the love–with seasonal vegetarian whole foods and “healthier” desserts.

We’re talking about unprocessed wholesome food, made with ingredients your great-grandmother would recognize. My goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.

My kitchen pantry is lined with recycled glass jars full of real food, like nuts and beans, quinoa, barley and brown rice. There’s a whole shelf of natural sweeteners too, like honey, maple syrup, and agave syrup, coconut and date sugar. I hope my recipes teach you how to use more of these health-giving foods into your cooking.

Let’s get cooking.

About Letty, cooking pasta


•  I graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center.

• I wrote a cookbook: Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery.

• I adore Mexico and practice speaking Spanish whenever I can.


• One of my teenage chores was cooking the family dinner while my Mom worked–I learned my way around  the kitchen early in life. Thanks Mom.

• I have followed a vegetarian diet for more than 40 years.

• I moved to Salt Lake City Utah from southern California when I was 20 years old. I met my husband Robbie skiing, at Alta. I’m still a ski bum.

• I graduated from the University of Utah. With a cum laude degree in fashion merchandising. Huh?

• Ski patroller was my first job at Deer Valley Resort.

• Then I became a baker. In fact, I was executive pastry chef at Deer Valley for 30 years.

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About me ski photo